Meatloaf: Difference between revisions
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* 1 T Worcestershire sauce | * 1 T Worcestershire sauce | ||
* 1<sup>1</sup>/<sub>2</sub> t salt | * 1<sup>1</sup>/<sub>2</sub> t salt | ||
* 1</sup>/<sub>2</sub> t dry mustard | * <sup>1</sup>/<sub>2</sub> t dry mustard | ||
* 1</sup>/<sub>4</sub> t pepper | * <sup>1</sup>/<sub>4</sub> t pepper | ||
* 1</sup>/<sub>4</sub> t ground sage | * <sup>1</sup>/<sub>4</sub> t ground sage | ||
* 1 clove garlic, crushed | * 1 clove garlic, crushed | ||
Revision as of 22:08, 11 April 2011
Ma's Meat Loaf
Ingredients
- 11/2 lb ground beef
- 1 cup dry or soft bread crumbs and 11/4 c milk
- (OR 3 slices bread, torn, and 1 c milk)
- (OR 3/4 c oatmeal and 1 c milk)
- 1 egg
- 1 small onion, chopped (1/4 c)
- 1/2 green pepper, chopped
- 1 T Worcestershire sauce
- 11/2 t salt
- 1/2 t dry mustard
- 1/4 t pepper
- 1/4 t ground sage
- 1 clove garlic, crushed
Instructions
Mix all ingredients together.
Bake at 350 degrees for 11/2 hours until done. Baste meatloaf with glaze (below) during the last 30 minutes, every ten minutes or three times.
Notes
For a leaner option, prepare meatloaf as directed. Instead of placing in a pan, place a wire cooling rack on top of 9"x13" pan. Form the meatloaf into a very tight, firm loaf. Gently place on top of wire rack, making sure that the pan underneath is larger than the meatloaf. Do not press down too firmly once it is on the rack or it will start to fall through. Bake as directed. As it bakes, the fat will drip down and collect in the pan below.
Glaze
- 1/2 c ketchup
- 3 T brown sugar
- 2 t prepared mustard
- 1/4 t chili powder
Mix. Glaze as directed.